These vegan truffles are bursting with rich, chocolaty goodness and come together with just four ingredients and a few minutes of prep. They’re infinitely customizable and make the perfect treat for holidays, gatherings, or gifting to someone special.
All I ever want for Valentine’s Day is chocolate. It can be vegan chocolate cake, vegan chocolate pudding, or vegan chocolate torte. I don’t really care! But these vegan chocolate truffles are definitely the simplest path to my heart. They’re decadent, fudgy, and as easy to make as can be. (Is my husband reading this??)
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Truffles are basically little balls of chocolate ganache. With that in mind, I adapted my vegan chocolate ganache recipe to create these vegan chocolate truffles. They’re made using the same basic method, but with a bit less liquid to ensure they firm up nicely, plus a little vegan butter for texture and vanilla for flavor.
Make the ganache, chill it, roll it into balls, and optionally coat your truffles in goodies like cocoa powder or sprinkles. That’s all it takes to wow your vegan Valentine’s Day date… or just whip up a killer batch of treats to enjoy all by yourself, if that’s how you roll.
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Vegan chocolate. This can be in the form of chocolate chips (easiest!) or a vegan chocolate bar. Use whatever type of vegan chocolate you like, and experiment with different varieties.
- Coconut milk. Make sure you’re using full-fat coconut milk from a can for maximum flavor and richness.
- Vegan butter. Most grocery stores sell this in the refrigerated section, near the regular butter.
- Vanilla extract.
- Coatings. You can leave your truffles uncoated, but coatings are more fun! Try cocoa powder, sprinkles, chopped nuts, or shredded coconut.
How They’re Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Prepare your chocolate. Place it into a bowl. If you’re using a bar, chop it up first.
Step 2: Prepare your coconut milk. Heat it up, either in the microwave or the stove. Shoot for 140°F to 160°F, but if you don’t want to measure, just bring it to a simmer then let it sit for a minute.
Step 3: Pour and sit. Pour the hot coconut milk over the chocolate, then let it sit. Go do something else for five minutes.
Tip: You can vary the consistency of your truffles by altering the amount of coconut milk. Less milk will give you firmer truffles, while more will make them softer. Just be cautious about adding too much or the mixture won’t set.
Steps 4 & 5: Mix. Stir the coconut milk and chocolate together until the mixture is silky smooth, then add in your vegan butter and vanilla.
Tip: If your kitchen is cold, you can warm up the chocolate in the microwave for 30 seconds (no more!) before adding the coconut milk. If your chocolate doesn’t want to melt after adding the milk, zap it for 15 seconds. Be careful, as overheating chocolate can cause it to seize and turn clumpy.
Step 6: Chill. Cover the bowl and pop it into the fridge for about an hour and a half, or until the mixture feels firm enough to roll.
Step 7: Roll. Roll the chocolate mixture into balls, then optionally roll each ball in coatings of your choice.
Tip: Be careful, as the truffles will tend to stick together if they’re not rolled in coatings. I like to place each one in a mini muffin paper to keep them separated.
Your vegan chocolate truffles are ready to go! Pro tip: Try not to eat the whole batch at once. You’ll be bummed when they’re all gone later on.
Variations
- Stir-ins. Instead of (or in addition to!) coating your truffles, stir some finely chopped nuts or shredded coconut into the ganache before chilling.
- Add flavors. Stir a bit of almond, coconut, hazelnut, caramel, or peppermint extract into the ganache. A little bit of this stuff goes a long way, so use it sparingly! Start with ⅛ teaspoon, taste-test, and add if you’d like.
- Surprise in the middle. Stuff your truffles when you roll them. Try placing a nut, a vegan baking chip, a bit of cookie, cake, or brownie in the center of each truffle.
Frequently Asked Questions
Yep! The recipe as written is gluten-free, and your truffles will be too as long as you follow it and use gluten-free ingredients to roll them in.
They should work, although I haven’t tried them in this recipe. If your truffles turn out too firm or too soft, adjust the amount of coconut milk in your next batch. King David and Enjoy Life both make vegan chocolate chips.
If you’re not a fan of coconut or it’s not part of your diet, try using a vegan heavy cream alternative, such as those made by Silk or Califia Farms.
Store your vegan truffles in an airtight container at room temperature for up to two days, in the fridge for up to a week, or in the freezer for up to three months.
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Easy Vegan Chocolate Truffles
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Ingredients
- 9 ounces vegan chocolate chips or finely chopped vegan chocolate
- ½ cup full-fat coconut milk
- 1 tablespoon vegan butter, room temperature
- ¼ teaspoon vanilla extract
Optional Coatings
- Unsweetened cocoa powder
- Sprinkles
- Shredded coconut
- Finely chopped nuts
Instructions
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Place the vegan chocolate chips into a medium-sized bowl.
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Heat the coconut milk to between 140°F and 160°F. You can do this in a small saucepan on the stove or by microwaving it (Note 1).
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Pour the hot coconut milk over the chocolate and let it sit for 5 minutes.
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After 5 minutes, gently stir the chocolate and coconut milk together until the chocolate is fully melted and the mixture is smooth (Note 2).
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Stir in the vegan butter and vanilla until the butter is fully melted and incorporated.
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Cover the bowl and chill the mixture until it feels solid enough to roll, about 1 ½ hours.
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Scoop the chocolate mixture by rounded teaspoonfuls, then roll each scoop into a ball. Optionally, roll each truffle in one of the suggested coatings.
Notes
- You can bring the milk to a simmer and let it sit for 2 minutes if you don’t want to measure the temperature.
- If your chocolate seems stubborn about melting (this happens sometimes, particularly if your kitchen is cold), you may warm the mixture up for 15 seconds in the microwave. Stir for at least 2 minutes and repeat if needed. You can also prevent this by warming the chocolate up for no more than 30 seconds in the microwave before adding the coconut milk.
- Nutrition information does not include coatings.
Nutrition
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